Traeger 575 Pro Users brisket question

[Thomassen]

I have a friend who has a Traeger 575 Pro. I'm helping him but am a PBC user and am not familiar with pellet grills. 575 Pro users, what is your protocol? Any help would be appreciated.

[Huskee]

Do you mean time & temp? If so, I don't have a Traeger but this is relatively linear across the board with any and all box/oven-style smokers. Just have him follow Meathead's Texas Brisket article. If he has a digital thermometer, place one probe on the grate 3" away from the meat to verify the cooking temp, often pellet cookers' on-board thermometers are 15-25 degrees off. You don't want to be cooking at 190 or 200 when you think you're at 225. Also, if his Traeger has a chimney, I'd place the point end of the brisket toward the chimney side, more heat often collects there and the point is thicker and can take the extra heat. I usually go fat cap down, but this is of very little consequence in a pellet cooker.

[Thomassen]

Yes, time and temp, time to wrapping, wrapping temp.

[Huskee]

Thomassen Here's what I do, regardless of cooker: smoke at ~250, 7-8 hrs until it's out of the stall, or about 175-180. Wrap in double layer butcher paper. Keep cooking to ~200-205, which often takes another ~2hrs. Once I get there I drop my smoker temp as low as it can go, my pellet goes to 180. I'll then let it slowly slide downward for 1-2 hrs. The whole process takes me on average 12hrs from startup to slicing. Hope this helps. (I trim a lot of the fat away between the point & flat.)

[bbqLuv]

Five steps for a great Brisket, Prep, Smoke, Wrap, Rest, then Slice and enjoy

1- Trim and season
2- Smoke at 225°F to the internal temperature of 170°F
3- Wrap in Aluminum foil, and continue cooking to 203°F internal temperature
4- Rest for 2 hours or more
5- Slice against the grain and enjoy

Since your friend has a Traeger see Traeger Grills® - The Original Wood Pellet Grill
and enter Brisker in the search bar. And there are many How to Smoke Brisket videos on YouTube.

[RogueCookers]

Here is my brisket recipe on Traeger's website. I normally place the point angled towards the back of the grill and the flat towards the front (like a 20-40 degree diagonal). Let me know if any questions on the recipe. If the brisket is NOT a prime like choice take it to about 201.

https://www.traeger.com/recipes/scheiding-bbq-brisket

[radiodome21]

While I do have a 575 I haven’t done a brisket in it yet. But I have done a few in my Grilla Silverbac and would do the same on the 575 as well when I do a brisket on it. The 575 is at our lake house. Basically I would go low and slow at 225 and wait for the bark to set. Then around 160-170 then wrap. I’ve been going back and forth between foil boat and using paper. Then wait until probe tender to pull from the smoker and then rest. As for the total cook time, it’d say that I’ve seen it take about a pound per hour. But always factor in the rest and There’s no harm if it’s done early.

[Thomassen]

Thanks for the feedback. Total time for your cooks?

[Huskee]

I'm typically 12 hrs, counting 1-2hrs hold time. I go into more detail in a comment to you above ^